Did you say salad for breakfast? Dana from Danaeasts tells us all about why salad can be eaten for breakfast. All you need to do is look at the image of this meal and you will be convinced!
Breakfast Salad with Fried Egg, Wild Rucola, Chickpeas, Carrots, Pomegranate Seeds, Avocado and a Soya Dressing
So I’ve decided to take a stance against something. Not having salads for breakfast. Why don’t we? Why not turn our everyday breakfasts into salad feasts with eggs, and all other yummy ingredients.
I’m going to start a salad-for-breakfast revolution. Who’s with me?
Attempt one: this delicious breakfast salad bowl with fried eggs, wild rucola, chickpeas, carrots, avocado, pomegranate seeds and a delicious soya dressing. Because why start small? I’m so happy that this salad came out absolutely delicious, and made me feel good throughout the day. We know that breakfasts make the rest of your day, so why not start your day amazingly?
You can even use boiled eggs for a change, or just skip the egg altogether if you prefer. It also makes for a very pretty breakfast.
For the salad
eggs, as many as you like
1 large carrot, peeled and sliced
a few handfuls of chickpeas
1 tbsp olive oil
a couple handfuls of pomegranate seeds
1/2–whole avocado, sliced
For the dressing
1/4 cup soya sauce
1/4 cup rice vinegar
1/4 cup olive oil
1 tsp sesame oil
1 tbsp honey (or more to taste)
black pepper to taste
Heat the olive oil in a pan, then add the carrots and chickpeas. Saute for about 3-5 mins, until tender. Remove and set aside.
In another pan, fry the egg as you like.
Place the rucola in bowl with the carrots, chickpeas, avocado and pomegranate seeds.
Stir all the dressing ingredients together and gently stir into the salad, then top with the fried egg.